Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

Name: Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 500 g aubergines; 50 g olive oil; 1 tsp smoked paprika; 1 ¼ tsp fine sea salt; 3 pinches ground black pepper; 1 garlic clove; 50 g cashew nuts; 175 g almond milk; 1 tsp lemon juice; 125 g onions; 75 g carrots; 75 g celery; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 ½ Tbsp harissa paste; 800 g tinned chopped tomatoes; 200 g sweet potatoes; 150 g courgettes; 125 g fresh baby spinach

4.5 (238 评分 )

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难易度简易

准备时间 15 分钟

总时间 1小时

份量 4 portions

食材

500 g aubergines (approx. 2), diced (2 cm)
50 g olive oil
1 tsp smoked paprika
1 ¼ tsp fine sea salt, plus 1 pinch
3 pinches ground black pepper
1 garlic clove
50 g cashew nuts
175 g almond milk (see tip)
1 tsp lemon juice
125 g onions, quartered
75 g carrots, cut in pieces (2 cm)
75 g celery, cut in pieces (2 cm)
1 tsp ground cumin
1 tsp ground cinnamon
1 ½ Tbsp harissa paste
800 g tinned chopped tomatoes
200 g sweet potatoes, peeled, diced (2 cm)
150 g courgettes, cut in pieces (2 cm)
125 g fresh baby spinach

营养价值: 每 1 portion
热量: 1540 kJ / 370 kcal
蛋白质: 10 g
碳水化合物: 29 g
脂肪: 21 g
饱和脂肪: 3.5 g
钠: 916 mg

所在专辑

Plant-based Kitchen 30 道食谱, 英国和爱尔兰

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Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

难易度

准备时间

总时间

份量

食材

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所在专辑

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